Curly Noodle Chicken Soup Recipe

I created this recipe for a dinner I hosted for a group of friends. The main course was Italian, and I needed a good soup, so I converted a favorite tortilla soup recipe by substituting pasta and adding different seasonings. —Maxine Pierson, San Ramon, California

Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.Yield: 9 servings (about 2 quarts).

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Jessica User ID: 8981898257821

Reviewed Dec. 7, 2016

"Made this with leftover chicken. It was amazing!!! I never write reviews, but was compelled to for this recipe. It was absolutely delicious. I did throw in the skin and bones from the previous night's chicken thighs while it was cooking. Right before serving, I removed the skin and bones. Wonderful soup."

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JMartinelli13 User ID: 92779232914

Reviewed Sep. 15, 2015

"I run the tomatoes through the food processor, my guys aren't fans of chunks of tomato. Simple, filling and very comforting!"

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Kimberly Hines User ID: 1929928231849

Reviewed Aug. 26, 2015

"My mother always used a tomato base for her chicken noodle soup so naturally I fell in love with this recipe. I use rotisserie chicken."

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RenaGam User ID: 616715224795

Reviewed Apr. 13, 2015

"I have been making this soup for a few years now and love it. My son is 7 and can't get enough. Very family friendly tasty recipe. I also add a little extra broth."

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hibbsbailey User ID: 1552877221461

Reviewed Feb. 27, 2015

"I used a whole chicken I purchased at the grocery store. I also changed the amount of tomatoes. I used to cans of diced tomatoes with garlic."

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recipehound54 User ID: 4246730216721

Reviewed Jan. 2, 2015

"Tasty variation of a basic chicken noodle soup. Very easy to throw this together. I had leftover baked chicken breasts that I needed to use up so I saved a little time in having the chicken already cooked and I eliminated the oil that would have been used to cook the chicken in the saucepan. I used a healthy, lower-carb penne pasta and it worked well. I thought I was saving sodium by using low-sodium broth but ended up adding salt at the end to enhance the taste of the soup. When I make this again, I think I will either use Italian tomatoes or increase the amount of spice to liven it up a bit."

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habenaroman User ID: 7905288214551

Reviewed Dec. 11, 2014

"Very good"

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hbaseley User ID: 331163961567

Reviewed Apr. 12, 2014

"My kids have very different tastes, so it's a rare and wonderful thing to get thumbs up from everyone at the table. Will definitely make again, but will probably add a bit more broth next time."

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dccookin User ID: 7162688111910

Reviewed Oct. 11, 2013

"I love this soup! I love that it makes a huge amount and that it's so rich in flavor. We've made this several times."

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tstreich User ID: 104255961566

Reviewed Jun. 30, 2013

"My family loves this soup! They call it Italian chicken Noodle soup. I double the garlic and I only use 2 Tbsp of flour. I increase the basil and oregano a bit too. We like it to be more soup than stew like, so I use 10 cups of chicken broth and toss in a few extra chicken bouillon cubes for flavor. We've made this a lot since it first was published and it's a staple in the winter for us. The only time consuming part is chopping the veggies which I can do ahead of time."